I have done my intren under supervision of parle family

1. INDUSTRIAL TRAINING
ON
Quality Assurance and Production
OF
PARLE BISCUITS
PRODUCTS
ANKIT GUPTA
PRESENTED BY:
(Final Food Tech.)
ASHISH MISHRA
SANDEEP RANJAN

2. INTRODUCTION
Parle Products has been India's largest manufacturer of biscuits and
confectionery, for almost 80 years.
Makers of the world's largest selling biscuit.
Parle-G, and a host of other very popular brands, the Parle name
symbolizes quality, nutrition and great taste.
With a reach spanning even the remotest villages of India.
It has 70% market share in India.
The brand is estimated to be worth over Rs. 2,100 crore (Rs 21
billion ).
More than 1600 Whole sellers an 1.5 Million retail outlets

3. HISTORY
In 1929 a small company by the name of Parle products emerged in
British dominated India. . In 1947, when India became independent, the
company launched an ad campaign, showcasing its Gluco. biscuits as an
Indian alternative to the British biscuits.
In the 1950s the Hindu undivided Chauhan family manufactured
beverages, water, confectionery, biscuits, etc.
Under its registered brand name Parle.
Over the years, the group split into three different companies – Parle
Products, Parle Bisleri and Parle Agro.
Currently, all three are separate companies with separate ownership
and management.
The Goal was to cheer to children and adults.

4. PRODUCTS OF PARLEPRODUCTS OF PARLE

5. PROCESS ATA GLANCE
UNLOADING TESTING MIXING
BAKINGPACKAGING COOLING

6. RAW MATERIALS
 Wheat flour
 Sugar
 Refined Bleached & De-odourised (R.B.D.)
Palm Oils
 Invert syrup
 Leavening agents (503 Baking powder)
 Skimmed Milk Powder (S.M.P.)
 Salt
 Finamul-DL
 Sodium Meta Bi-Sulphate
 Broken Powder

7. WHEAT FLOUR
• Types of wheat flour:- strong flour & weak flour.
• Strong flour mainly used in bread making and fermented biscuits
such as crackers.
• Soft wheat flour with low Protien content is used for all biscuits,
cookies.
• It contain protein 8.5-10.5%.
• It contain gluten which is a viscoelastic Protien mass. It is a mixture
of GLIADIN & GLUTENIN which is responsible for the
rheological properties of dough.
• Gliadin behaves mainly as viscous liquid when hydrated and
confers extensibility and allow the dough to rise during
fermentation.

8. TESTING OFWHEAT FLOUR
• Moisture content : range 11-13% , self life of flour.
• Total ash content : 1% max , significance for milling
• Acid insoluble ash :0.1%,indicate silica contamination
• Gluten content: range 8.5-10.5%,selection of flour
• W.A.P.: range 55-60%,quality of protein and starch
• Sedimentation value: 19-23ml,swelling capacity, quality of
protein.
• Alcoholic acidity: 0.065%max,presence of acidic organic
materials
• pH of flour: 6 approx
• Sieve test

9. SUGAR
• Imparts in browning reaction during baking, which
causes surface colouration.
• Imparts taste in biscuit.
• Flavour enhancer in biscuit.
• Imparts structure and hardness in biscuits.
• As a nutrient in fermentation.
• As a decoration on the surface of biscuits.
Test:- retention value of sugar. (40-50%)

10. INVERT SYRUP
• Used in gluco. biscuit to provide glucose and fructose.
• Sweeter than sucrose and retain the moisture.
• Are less prone to crystallization.
• Get Inverson of sucrose upto 80%.
TESTS:-
• BRIX- 80 approx
• pH - 2.7-3.5

11. SUCROSE CONVERSION
PROCESS
• By hydrolysis sucrose convert 80% in glucose.
• Sugar(100kg) and water(33kg) is boiled to 102 ℃ than add
120 gm citric acid and heat to 116 ℃ to get 80% glucose.
So we call it parle G biscuit G means Glucose not G for
genius.

12. R.B.D. PALM OIL
• Refined, Bleached, and Deodorised crude palm oil.
• It has high beta-carotene content.
• High oxidative stability.
• Lower cost.
• High concentration of saturated fat, specifically
Palmitic Acid.
• Reasonable replacement of trans fat.
• Important role in creaming.

13. TESTING OF R.B.D. PALM OIL
• FFA Content:-The free fatty acids content of fat is
essentially measure of the amount of hydrolysis that has
occurred since hydrolysis and oxidation of reaction leading
to detectible rancidity.
range:-0.05-0.1%
• Peroxide value:-The peroxide value is defined as the
amount of peroxide oxygen per 1 kilogram of fat or oil.
Range:-0.7-1.25 m eq.
• Iodine value:-The iodine value of an oil is define as the
weight of iodine observed by 100 parts by weight of sample.
range:-47-56
• Melting point:- 35-37 0C.

14. SKIMMED MILK POWDER
• Contains less fat than whole milk powder.
• Strong flavour.
• Imparts in mallard reaction.
• Aids in colouring.
• Textural improvement.
TESTS:-
• Moisture content.
• Protein content
• Ash content.
• Acidity
• Adulteration-sucrose,starch.

15. FINAMUL-DL
• To stabilize mixtures of two immiscible liquids.
• It is not soluble in water but dissolve in warm oil.
• Surface active agent.
• It aids the dispersion of the fat in semi-sweet dough.
• Improves emulsification during cream up in short dough.

16. SODIUM METABI-SULPHATE
• Used in very small quantities to modify the gluten
quality chemically.
• It behaves as a reducing agent through the liberation
of SO2 gas when in solution.
• It causes the gluten to become more extensible & less
elastic, therefore reduces the shrinkage of dough
pieces as the are baked.

17. SODIUM CARBONATE
Self contained leavening agent.
Puffing activity.
Adjust the acidity of dough and taste of biscuits.
SODIUM BICARBONATE
AMMONIUM BICARBONATE
 Leavening agent.
 Maintains the stack height of biscuits.

18. FINISHED BISCUITS QUALITY
• MOISTRE CONTENT 1.4 to1.8%
• TOTAL ASH 1%
. ALCHOHOLIC ACIDITY <.065%

19. STEPS FOR PRODUCTION
 Pre Mixing
Creaming
 Mixing
 Forming
 Baking
 Cooling
 Packaging

20. PREMIXING PROCESS
DRY
• R.B.D
• Invert Syrup
• S.M.P.
• Sugar Powder
• Recycled/broken
• Flavour
• Emulsifier
(Finamul-DL)
WET
• Treated Water
• Soda
• Salt
• Ammonium
Bicarbonate

21. CREAMING PROCESS
At our unit their are three creamer works alternatively.
After premixing dry and wet chemicals are mixed together for 3
minutes i.e. called Mixing.
After creaming it goes to mixing unit.

22. MIXING
In the damper, from one pipe flour is taken and from other pipe
cream comes into it.
Mixing of flour and cream takes place.
Mixing time and dough consistency is maintained.
Dough temperature is regulated.

23. FORMING
Laminators
Gauge Rolls
Sheet Reduction
Cutters
Moulders
Approximately 10,000 biscuits come out in a minute.
Has 260 cups fitted in it which gives shape to the biscuits and an
impression embossed on it of parle G.

24. BAKING
Baking is divided in three parts consisting of 2 zones each.
PUFFING(Zone:1-2)- Temperature ranges from 100⁰C to 200ºC.
BAKING(Zone:3-4)- Temperature ranges from 300ºC to 325ºC.
COLOURING(Zone:5-6)- Temperature ranges from 200ºC to 250ºC.

25. CHANGES DURING BAKING
• Evaluation and expansion of gases.
• Coagulation of gluten and gelatinisation of starch.
• Partial dehydration from evaporation of water .
• Development of flavours.
• Change of colour due to caramelization between gluten
protein and reducing sugars as well as other chemical
changes.
• Crust formation from surface dehydration.
• Crust darkening from mallard browning and caramelized
sugar

26. MULTIPACK MACHINE
• IT IS FULLY COMPUTERIZED MACHINE TOM PACK PACKETS
OF DIFFERENT WEIGHTS ACCORDING TO REQUIREMENT.

27. COOLING CONVEYOR
• The hot baked biscuits from oven are conveyed through cooling
conveying belt.
• As biscuit come out from oven have temperature 101 ℃ so we have
to lower the temperature till 45 ℃ for packaging.
• For the perfect cooling conveyor is 1.5 times of oven length.
• It is done for 5-7 minutes so that biscuits become cool and all the
moisture gets evaporated.

29. PACKAGING
• MULTIPACK WRAPPING
• SEALING
• CODING
• POLYBAG SEALING
• BOXING
• TAPPING

30. SEALING MACHINE
• It is used to seal poly
packs of biscuits.
TAPPING MACHINE
• It is used to seal the
cartons

31. CONCLUSION
• Practical part was seen i.e. from procurement of raw material to the
final dispatch.
• Proper process control and quality checks were maintained.
• Protocols were followed in the entire process.
• Allotment of responsibilities and authorities for food safety and
management systems

32. THANK YOU

33. Query